Culinary Arts I Certificate

Culinary Arts I Certificate

Spring Registration Callout

This two-semester certificate in Culinary Arts is designed to provide students with career training for entry-level positions in the culinary industry. The Certificate can also be used as a foundation for completing the Culinary Arts, A.A.S. degree at the Academy of Culinary Arts. 

Upon Completion of this program students will be able to:

  • Demonstrate professionalism and exceptional work ethics;
  • Participate in community service activities;
  • Work effectively in teams;
  • Identify environmental and conservation issues related to the culinary industries;
  • Demonstrate knowledge and skills appropriate for entry-level positions in the culinary field;
  • Practice life-long learning as it relates to career goals;
  • Compare and contrast traditional and non-traditional career opportunities;
  • Identify industry sanitation standards;
  • Know and apply industry equipment safety standards;
  • Apply basic cooking techniques; correctly interpret recipes and procedures; and apply food safety in product preparations;
  • Demonstrate effective communication and computation skills

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For information regarding this certificate, please contact the Culinary Department at (609) 343-4944.

This is a table of the program requirements
Courses Credits
GENERAL EDUCATION COURSES - 6 Credits
Communication (3 credits)  
    ENGL101-Composition I
3
Mathematics-Science-Technology (3 credits)  
    CISM125-Introduction to Computers
3
TOTAL GENERAL EDUCATION CREDITS
6
PROGRAM COURSES - 24 credits
    HOSP132-Food Service Sanitation 1
    CUBP110-Foundations of the Bakeshop
2
    CUBP210-Advanced Baking Techniques
2
    CULN111-Culinary Fundamentals
2
    CULN113-Fundamentals of Garde Manger
2
    CULN125-Kitchen Foundations: Soups, Stocks and Sauces
2
    CULN134-Breakfast Cookery
1
    CULN145-Vegetable and Plant-Based Cuisine
2
    CULN165-Meat Cookery
2
    CULN170-Poultry and Seafood Cookery
2
    CULN175-Nutrition for Culinary Professionals
2
    CULN231-Mobile Retail Food Operations
3
TOTAL PROGRAM CREDITS
24
TOTAL CREDITS REQUIRED FOR CERTIFICATE
30
(CULI) EFFECTIVE FALL 2022  

Students must complete a Cooperative Education/Internship/Externship/Service-Learning requirement (200 documented hours).

RECOMMENDED SEQUENCE OF COURSES

This is a table of the recommended sequence of courses
Course Code Course Name Course Credits
First Semester (14 credits)
ENGL101 Composition I 3
HOSP132 Food Service Sanitation 1
CULN111 Culinary Fundamentals 2
CULN125 Kitchen Foundations: Soups, Stocks & Sauces 2
CULN145 Vegetable and Plant-Based Cuisine 2
CULN134 Breakfast Cookery 1
CULN114 Purchasing Inventory Cost Management 1
CULN113 Fundamentals of Garde Manger 2
Second Semester (16 credits)
CISM125 Introduction to Computers 3
CUBP165 Meat Cookery 2
CULN170 Poultry and Seafood Cookery 2
CUBP110 Foundations of the Bakeshop 2
CULN210 Advanced Baking Techniques 2
CULN175 Nutrition for the Culinary Professional 2
CULN231 Mobile Retail Food Operations 3

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